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Title: Classic Chicken Adobo
Categories: Chicken, Filipino
Yield: 6 Servings

1/4 c Soy sauce (65 ml)
1/2 c White Filipino cane vinegar,
-or distilled white vinegar,
-(125 ml)
6 cl Garlic; up to 8; smashed
-with the side of a knife
-and peeled
1 ts Whole black peppercorns
2 Bay leaves
6 Skin-on; bone-in chicken
-thighs

Preparation time: 5 minutes
Cooking time: 45 minutes

Place the soy sauce, vinegar, garlic, black peppercorns, and bay
leaves in a large, nonreactive saute pan, and then nestle the chicken
thighs, skin side down, into the pan. Bring the liquid to a boil over
high heat, and then cover and simmer over low heat for 20 minutes.
Turn the chicken over, and then cover and simmer for another
10 minutes.

Uncover the pan, and the increase the heat to high and return the
sauce to a boil. While occasionally turning and basting the chicken,
continue boiling the sauce, uncovered, until it is reduced by half
and thickens slightly, 5-7 minutes. Serve with steamed white rice.

Variations:

* While the sauce is reducing, transfer the chicken thighs, skin side
up, to a foil-lined sheet pan. Brown the chicken thighs underneath
the broiler for 3-5 minutes.
* Use freshly ground black pepper instead of whole peppercorns.
* For a drier chicken adobo, you can reduce the sauce until it is
almost completely evaporated. The chicken will then begin to fry
in its own fat that is still left in the pan.
* For a saucier adobo, double the amount of soy sauce and vinegar.
* To make this adobo as an appetizer, use 2 lb (1 kg) of chicken
wings instead of thighs.

Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013

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